Mini Gluten Free Pumpkin Pies
If you are usually not a big fan of pumpkin pies, these mini gluten free pumpkin pies will change your mind. While this is not the easiest or the fastest gluten free pumpkin pie recipe, it is one of the most savory and tasty pumpkin pies I have ever had. A big reason why these gluten free desserts are so unique and tasty is due to the combination of bourbon and using actual vanilla beans. The result is an incredible warm spiced flavor that is not overly sweet and cuts down the tartness of the pumpkin. These dairy free gluten free mini gluten free pumpkin pies are so worth all the extra effort and to be honest, this recipe is not very labor intensive, it’s just time consuming. I highly recommend making the crusts the night before because it will cut down a lot of the prep time and make this very easy to throw together. I also recommend refrigerating these mini gluten free pumpkin pies after you are done so they keep longer. These can be made into bite sized 48 mini pies or regular 24 muffin sized mini pies, but I have only done the nutrition for the 24 muffin sized mini pies. – Kara
*Note you will need pie weights for this recipe* click on the link for what I use
Serves 24
Ingredients:
- Bob’s Red Mill Gluten Free Pie Crust Mix
- 16 tbsp of cold vegan butter, cut into 1 tbsp sized slices
- 6 tbsp of ice water
- 1 14.5 oz can of pure pumpkin
- 1/2 cup of brown sugar
- 1/2 cup of agave
- 1 tbsp of gluten free all purpose flour
- 1/2 tsp of sea salt
- 1 1/2 tsp of cinnamon
- 1/2 tsp of ground ginger
- 1/2 tsp of nutmeg
- 2 whole eggs
- 2 egg yolks
- 1 14.5 oz can of unsweetened coconut cream
- 1/4 cup of bourbon
- 2 tbsp of lemon juice
- 1 vanilla bean, split and seeds scraped out in a bowl
Directions:
Preheat the oven to 350 degrees.
Pour the gluten free pie crust mix into the food processor.
Add the 16 tbsp of cold butter and pulse until the mixture is crumbly.
Add 6 tbsp of cold water into the mix and pulse again until the mixture starts to get smooth.
Remove the mixture from the food processor.
Form balls with the mixture, and then half them until you have 24 balls.
Cover with plastic wrap and refrigerate these for at least 1 hour (can be done the day before).
Then smush the balls (I like to use the bottom of my 1/4 cup to do this) until they are round and flat.
Place them into well greased muffin pans. Make sure you mold them to the tins, leaving enough room for the pumpkin pie mixture.
Place a small amount of tin foil into each muffin tin and fill with pie weights (making sure that the pie weights are fully in the tin foil). (This will help to keep the crust from bubbling up and will help keep the crusts nice and crisp).
Bake until the edges are golden brown (about 25-30 mins).
Remove from the oven and let cool for an hour.
In a large bowl, whisk together the whole can of pumpkin puree, 1/2 cup of brown sugar, and 1/2 cup of agave together.
Then add the 1 tbsp of all purpose gluten free flour, 1/2 tsp of salt, 1 1/2 tsp of ground cinnamon, 1/2 tsp of ground ginger, and 1/2 tsp of nutmeg to the mix. And whisk these ingredients together.
Then add the 2 eggs and 2 egg yolks to the mix and mix until combined.
Then add the whole can of coconut cream, 1/4 cup of bourbon, 2 tbsp of lemon juice, and vanilla bean seeds. Combine with a whisk until the mixture is smooth.
Then pour the mixture into a piping bag or a ziplock bag (and cut one of the bottom corner’s off once filled).
Then pour the mixture into the muffin tins.
Bake for one hour.
Then let them cool in the tin for about 30-60 mins or until fully cool.
(For storing after that, I highly recommend placing them into the fridge so they last longer).
Serve with a dollop of coconut whipped cream.
Serves 24 | Serving size: 1 mini muffin sized pie | Calories per serving: 227 | Fat: 11.5 g | Carbs: 28.3 g | Net Carbs: 27.8 g | Protein: 1.5 g
